These Paleo Chicken Zucchini Meatballs are so delicious and easy to make. A healthy, simple dinner or make ahead meal. Gluten free, dairy free, and low fodmap.
I'm back with another meatball recipe and I switched it up this time and used ground chicken. They are seasoned with chives which add great onion-y flavor and some Italian seasoning. You can always add some in onion and garlic powder, but I'm staying away from those right now and I notice they cause me to become bloated. They honestly don't need it, but I know everybody's taste buds are different and some people like stronger flavors.
I will admit that I'm not always the best at eating veggies at every meal. I'm trying to get better though! 🙂 Shredding zucchini and adding them to these meatballs not only was a way to get in a little green, it also added moisture that is much needed in chicken meatballs. Also, you cannot taste the zucchini because zucchini is basically flavorless.
The best meat for juicy meatballs
It is important when making these to NOT get the leanest chicken or turkey. They will be dry and have no flavor. Fat is not the enemy! Also, that super lean meat is expensive so these are actually super affordable to make. Win win. Of course grass-fed beef can also be used for this recipe and would be super tasty.
Serving zucchini meatballs
These meatballs would be delicious with marinara sauce, dipped in ranch, or just eaten as is. They are great for meal prep to make ahead and have on hand all week for quick meals. Serve with spaghetti squash, a potato, or if you can tolerate grains, rice or gluten free pasta.
Easy to make meatball
They are easy to make, mixing everything in one bowl, rolling them in balls and baking them. They are a softer meatball when raw. Just a little almond flour is used to ensure they don't get too dry which means they won't roll into the perfect ball, but they will still taste amazing!
Here are some more meatballs to try:
- Paleo Whole30 Oven Baked Meatballs
- Meatballs with Creamy Sauce
- Teriyaki Turkey Meatballs
- Buffalo Meatballs
Updated 8/18 with a nut free and egg free option in the notes.
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Chicken Zucchini Meatballs
Ingredients
- 1 large zucchini, about 1 ½ cups grated
- 1 pound ground chicken or turkey
- 1 large egg**
- ¼ cup almond flour**
- 2 tablespoons chopped chives
- ½ teaspoon salt
- 1 ½ teaspoons Italian seasoning
Instructions
- Preheat oven to 350° and line a sheet tray with parchment paper. Set aside.
- Grate the zucchini in a large bowl and press out all the liquid. Add in the chicken, egg, almond flour, chives, salt, and seasoning. Mix well- the best way to do this is with your hands.
- Roll meat into balls and place on the sheet tray. They may be a little messy and not perfect circles. It should make 24 balls, so divide the meat accordingly.
- Bake for 18 minutes, or until they are done. I like to cut one in half and check. They will all have some residue around them, remove that as you take them off the pan.
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